Month: December 2016

This is based on the Overnight White in Ken Forkish’s Flour Water Salt Yeast. 500g flour 380g water (@120f) Mix by hand and let rest for 30 minutes. Sprinkle 11g salt and .4g yeast and fold by hand, mixing with a pincer-grasp separation and then lifting and folding. Let rest 30 minutes, fold gently several…

French fries are fantastic. I like a crispy crust and a soft center – a perfect vehicle for ketchup. I like to add some sriracha to a bit of ketchup for a spicy option, and I’m not afraid to admit that I enjoy BBQ sauce, even as a dipping condiment. The secret to this at…

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